Hi gang. Back home for Thanksgiving and roasting a turkey for the first time in decades. Always did Tday at my folks but they both past last year. So I have a 20 pounder in the fridge that's been thawing since Thursday. I know I need to brine and season, but could use advice on how and when. And also how long to cook. I know I could Google, but I trust TI experts over those rubes. For your troubles in honor of military appreciation:
